Ishtar.Roux's Profile

1. You can, yes. If you don't have a chamber sealer (which handles liquids) you can find some ziplock bags that are made to handle sous vide so you can seal them with as little air as possible. I'm guessing you could also use a glass jar and make the liquid come up to/slightly over the liquid level in the jar as liquids transfer heat efficiently and all you want to do is get it to the proper temp and keep it there - plus for this type of thing it won't be sitting in the bath for a day or more (actually only around 90 minutes or so at the lowest temp range) so the slight amount of air should be fine. This page provides some useful guidelines: http://www.hi-tm.com/Documents/Chillf...

I'd note on that the temp you pasteurize at will also depend on what you want to acheive. To maintain the enzymes present in raw milk (at least mostly) then go lower for longer. If that isn't important to you then bringing the temp up to the higher level for shorter periods should work.

2. I agree with the ice bath for this. Once pasteurized you want it cooled down and put in the fridge quickly.

I've also made this with the little La Lecherita cans for smaller portions. It takes about 90 minutes for 3 cans to get to a light golden but semi-solid candy. You can try and calculate less or more according to your tastes.

Obviously the little pull tab pouring opening no longer works but if you have a can opener that separates the lid from the can (instead of cutting into it) that will pop the top right off.

A small can and some apple wedges make a wonderful snack for 2 (or 1 if you're greedy :) ).